NADIA RASA DIYA CHINGUDI TARKARI(SHRIMP CURRY WITH COCONUT MILK)

INGREDIENTS:-

FOR MARINADE:

Shrimps-lb
Turmeric powder-2 tsp
Chili powder-1 tsp
Salt-2 tsp

FOR CURRY:

Potato-1 large(peeled & cut into cubes)-I cooked the potato cubes in microwave for 2 minutes
Coconut milk- 2 cups (I used can thick coconut milk)
Chopped Onions-1 large
Ginger-garlic paste-1 tbsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Kashmiri chili powder-2 tsp
Turmeric powder-1/2 tsp
Cardamom-2
Cinnamon-1"
Cloves-2
Cumin seeds-1 tsp
Dry red chili-2
Bay leaf-1
Sugar-1/2 tsp
Salt to taste
Mustard Oil-2 tbsp

METHOD:-

1-Wash,clean and devein prawns.Marinate with turmeric powder,chili powder and salt and set aside.
2-In a pan heat oil,add cracked dry red chili,cinnamon,cardamom,bay leaf,clove and cumin seeds,once they start sizzling add the chopped onions.
3-Fry onions till it turns golden brown,then add ginger-garlic paste and stir till aroma is released.
4-Then add salt,turmeric powder,coriander powder,kashmir chili powder,garam masala powder and stir till oil starts to separate.
5-Then add potato and marinate prawns,stir and cook for 5-6 minutes.Then add the sugar,thick coconut milk and 1/2 cup of water.Adjust the salt.
6-Simmer this till the coconut milk start getting creamy.
7-Allow the prawns to cook on low-medium heat for 5-6 minutes or till gravy thickens.
8-Now switch off the heat and serve hot with rice.

Note-It's not necessary to add water,my coconut was very thick,that's why I added 1/2 cup water